PREHEAT OVEN TO 450F. Make small incisions in the meaty part of the lamb every few inches and insert slivers of garlic if using it. Paint the meat well with olive oil or rub with softened butter. Sprinkle all over with rosemary and pepper. Crumple a ball of aluminum foil and stuff in the center. Place on a small rack and surround with the potatoes in a low roasting pan just large enough to hold it. Place in the oven and immediately turn the heat down to 400F. Roast until done, depending upon weight and size, about 30 minutes or until internal temperature reaches 140F. Remove the foil ball and immediately salt the meat. Remove to a warmed platter, and let rest 5-to-10 minutes before serving. If waiting longer, cover with foil to retain heat. To serve, place paper frills on the rib bones and fill the center with vegetables or stuffing, surround with potatoes and garnish with watercress or curly parsley. Any sauce would be served on the side. Makes 6 to 8 Servings
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 6|
|Calories from Fat: 455 (58%)|
|Amt Per Serving||% DV|
|Total Fat 50.5g||67 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 108.4mg||33 %|
|Sodium 39.7mg||1 %|
|Potassium 1887.3mg||50 %|
|Total Carbohydrate 77.5g||23 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 67g|
|Protein 10.8g||15 %|
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Calories per serving: 790
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